Posted on
14 December 2018
by
Liz Robb
Mini Mozarella, Tomato And Basil Toasts
Ingredients
White sourdough bread
Olive oil
2 cloves of garlic
Two 220g balls of mozzarella cheese
5 medium sized vine ripened tomatoes
A few sprigs of fresh basil
Salt and freshly ground black pepper
Servings
10
Preparation
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Preheat the oven to 220 degrees, or 200 degrees fan oven.
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Slice the bread and use a small cutter to cut out the required number of circles, 2 for each mini toast. Brush with olive oil, rub with garlic, and place on a baking tray. Bake for 5 mins, or until the edges start to brown.
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Slice the mozzarella and the tomatoes and place one slice of each, cheese first, on a slice of toasted bread. Season with salt and black pepper, place 1 or 2 basil leaves on top and then add another slice of bread, oiled side up.
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Place on a baking tray lined with baking parchment. Spray or brush on a little more olive oil and bake for about 10 minutes, until the cheese starts to melt and the tops are golden brown.
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If the tops have begun to slide gently nudge them back into place, and then secure with a skewer. Serve warm, garnished with a little finely chopped basil.
Cooks Note
Pass around these simple Italian style appetisers to please any gathering: creamy mozzarella, juicy tomatoes and fresh basil sandwiched between little rounds of crispy baked sourdough, yum!
This recipe makes 10-12 mini toasts as an appetiser to pass around, or for a buffet table, using a 5cm cutter and depending on the size of your loaf.; allow 2-3 per person if served as a starter.
You could make even smaller bite sized canapes by using cherry tomatoes and a very small cutter to shape the mozzarella as well as the bread.